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My review
Tomato Bread I
Jerry La Cross
"This is a bread that is a joy to make and eat."
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Ingredients
servings 39 calsOriginal recipe yields 24 servings (2 loaves)
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Directions
{{model.addEditText}} Print- In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
- Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
- Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
- Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.
Nutrition Facts
Per Serving: 39 calories; 2.3 g fat; 4.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
6/10/2000
This is a wonderful bread! I use dry parsley instead of fresh and grind my carrot, onion and garlic in an electric food chopper to get it very fine.
Most helpful critical review
3/30/2002
Sorry, but no one in my family liked this at all.
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6/10/2000
This is a wonderful bread! I use dry parsley instead of fresh and grind my carrot, onion and garlic in an electric food chopper to get it very fine.
7/25/2007
I love this recipe. I was looking for recipes to help use up all the roma tomatoes that were ripening in the garden. Instead of using tomato juice, I threw enough roma tomatoes into my little ...
2/24/2003
Wow!! I can't say enough good things about this recipe! It's so versatile. I halved the recipe. Then I let the dough rise the first time, punched it down and formed four flat circles. (Like pita...
5/30/2009
Very good bread; nice change of pace. For those who don't often bake bread, I recommend that instead of using the vague "warm to the touch" method of determining when the tomato juice and water ...
8/15/2008
An amazing recipe I found to use up the last of my tomato juice. I don't usually like to bake (or knead), but this was worth it and I will make it again!